THE EGG

The egg is made up of a shell, a spherical yolk and a clear viscous liquid . Chalazae, the threads of albumin protein located on either side of the yolk and holds it in place in the middle of the white . The shell represents about 10%of the weight of the egg and is porous , fragile and permeable to moisture odours and air . The shell is lined with a membrane made from 2 or 3 protein fibres and remains a protective barrier against bacteria . The yolk which represents 30%of the egg , contains 50%water , about 17% protein and 33% fatcluding lecithin . Thw white part makes up about 2/3 rds of the egg , it is made up of 87% water , 12% albumin ( protein )and 1% fats and vitamins it is also transparent and water soluble . I keep eggs on the bench , but use them regularily cooking .All eggs shouls be at room temperature when using in any recipe . Whole eggs can be kept in the refrigerator for up to 5 weeks from the date they are packaged (?) Egg whites separated from the yolks can be kept in an airtight container in the refrigerator for 5 days and for 6 months in the freezer . Egg yolks are more perishable , they should be used straight away .

ANISE BEEF AND RICE

Heat 2 tbs of rice bran oil in a frypan over a high heat . Add 500gm of sliced rump steak ( half at a time ), until beef just changes colour , stirring constantly . Transfer to a bowl and set aside . Add 3 cups of coarsley chopped baby salad leaves and 1/2 cup of matchstick carrot slices to the frypan and heat for 1 minute , stirring constantly . Now add 2 cups of beef stock to the pan along with 1/4 cup of red wine , 2 tbs of soy sauce ( tamari )and 1/2 tsp of anise seeds , heat to boiling . In a separate bowl mix 1/4 cup of arrowroot / cornflour with 1/4 cup of water mix until smooth , gradually stir this through the beef stock mixture , continuing cooking until it thickens . Add the beef and sliced cherry tomatoes , cook for 2 minutes until the meat is warmed through . Serve over your choice of grain .

SALMON FRITTATA

Preheat your oven to 180 deg C. Lightly sparay a large 6 hole muffin pan with cooking oil spray . Cook 150 gm of macaroni pasta in a saucepan of boiling , salted water until al dente . Drain and set aside . Place 8 eggs in a large bowl and whisk together add 420gm can of salmon ( drained and flaked), 1 cup of tasty grated cheese , 2 tbs of dried chives and the reserved pasta . Spoon the mixture venly into the muffin pans . Sprinkle the top of each muffin with a little extra grated cheese Bake in the preheated oven for 30 minutes or until the muffins are golden and puffed . Remove from the oven and let sit for 5 minutes before turning out . Serve warm with a salad, excellent served cold .

HAM AND CHEESE CHICKEN ROLLS

Preheat your oven to 180 deg C. I used 500 gm of chicken tenderloins Flatten chicken to an even thickness . Place 1/2 slice of Swiss cheese on each tenderloin along with 1/2 slice of sliced honey ham Roll each tenderloin up from the narrow end . Tuck in ham and cheese if necessary and secure with toothpicks. I placed the rolls in a lightly oiled ovenproof dish along with potatoes and pumpkin pieces around the sides of the dish. Sprinkled all with sumac . Bake in the preheated oven until the chicken rolls are golden and vegetables are tender about 35 minutes . In a separate bowl stir together 1 x 440 gm can of condensed cream of chicken , 1/4 cup of chopped spring onions , 1/2 tsp of dried thyme . Heat to a simmer and then pour over the chicken rolls and continue to cook until simmering Dress with chopped parsley to serve .

PASSIONFRUIT CURD

This is for Jennifer .... Passionfruit curd is really easy to prepare . Place 125 gm of chopped butter in a saucepan along with 155gm of castor sugar , the pulp of 15 passionfruit and 4 lightly beaten egg yolks . Whisk these together and heat over a low heat . Cook , stirring for 10 - 15 minutes till the sugar dissolves and the mixture thickens . Transfer to sterilised jars and cover with cling wrap and place in the refrigerator until cooled .

QUICK AND EASY LASAGNE

Earlier in the day I removed some cooked mince from the freezer and when I finally finished for the day in the garden ,I preheated the oven to 180 deg C. I assembled lasagne sheets and the mince in a tray with passata sauce . I finished off with a layer of cream cheese mixed together with Egyptian beetroot dip . Then I chopped 2 baby parsnips , sliced a leek , a red capsicum , then added 1/2 cup of sliced black olives and completed the lasagne topping with crumbled feta cheese . Placed the lasagne tray in the preheated oven for 60 minutes . This was delicious , and I froze the leftovers for another meal .

CHICKEN DIM SIMS IN A SPICY PEANUT SAUCE .

I have been been spending a lot of time in my garden and having to come up with filling , flavousome meals that are easily prepared . Chicken dim sims in a spicy peanut sauce ticks all the boxes . I used a 660gm packet of mini dims (defrosted ) I then added a 440gm can of condensed cream of chicken soup to a frypan along with 3 tbs of peanut butter , 2 spring onions sliced , 1 tsp of chilli powder and a sprinkle of cracked black pepper . Stir until smooth slowly bring to a simmer and then add 1 cup of frozen peas and baby carrots , again bring back to a simmer . Finally add the mini dims cover the pan and cook until the dim sims are heated through . I served these over mixed baby salad leaves . Delicious .